S\u00e3o Paulo \u2013 In restaurants, received halal meat must be identified and stored separately from non-halal products. When preparing a halal dish, pork fat, lard, or ingredients based on alcoholic beverages may not be used as ingredients or seasonings, and the oil used to fry halal foods must be kept separate from other oils used in the kitchen.<\/p>\n\n\n\n
These are some of the instructions contained in the Manual de procedimento & preparo de alimentos halal<\/em> [Halal Food Handling & Preparation Manual] that certifier Alimentos Halal Brasil<\/a> has been distributing to restaurants, buffets, and hotels serving Muslim consumers in Brazil. More than 50 copies have reached these establishments since the release of the first version of this guide in 2014.<\/p>\n\n\n\n Halal means \u201cpermitted\u201d in Islam and is used to classify products that are fit for Muslim consumption, as they were prepared in accordance with Islamic principles. Accredited companies issue halal certificates, attesting that the production process has followed these rules.<\/p>\n\n\n\n The halal procedure is just as important as the halal raw material<\/p>Nasser Khazraji<\/cite><\/blockquote><\/figure>\n\n\n\n Alimentos Halal do Brasil, in addition to being a certifying body, is also a distributor of halal meat in the Brazilian market and recognized the need to provide guidance to restaurants. \u201cThe halal procedure is just as important as the halal raw material. If you have the raw material but don\u2019t know how to handle it, you could make a mistake that will compromise the entire process,\u201d said the certifier\u2019s director, Nasser Khazraji.<\/p>\n\n\n\n The director reports that before the FIFA World Cup in Brazil in 2014, the certifier began receiving inquiries from airlines, organizations, hotels, and training centers that would be hosting teams from Muslim countries, seeking guidance on what to consider when preparing their meals. At the time, the certifier provided training and created the first version of the manual for professionals involved in feeding the teams composed of Muslim players.<\/p>\n\n\n\n Since then, this type of request for guidance has continued to reach Alimentos Halal do Brasil, and the certifier has been refining its manual based on these experiences. Khazraji recalls major events in which Muslims take part in Brazil, creating this need, such as BRICS meetings in Rio de Janeiro or even the UFC championship that will take place in the city this coming October.<\/p>\n\n\n\n But regardless of major events, whenever it receives a distribution request, Alimentos Halal do Brasil normally offers the manual free of charge to the restaurant, buffet, or hotel. Khazraji explains that it was developed taking into account the conditions of the establishments, including those with limited space. \u201cWe prepared all these guidelines so they can adapt,\u201d he says.<\/p>\n\n\n\n The Manual de procedimento & preparo de alimentos halal<\/em> was developed by Alimentos Halal do Brasil in collaboration with the Centro Isl\u00e2mico no Brasil. Alimentos Halal do Brasil is the certification arm of the Centro, which also has a publishing division, Arresala. The manual is available in both digital and print versions, with the latest edition released about a year ago. Khazraji says it is accessible to anyone who wants to learn about halal procedures.<\/p>\n\n\n\n Access the manual here<\/a>.<\/p>\n\n\n\n Translated by Guilherme Miranda<\/strong><\/p>\n